Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Sophie Samain"'
Publikováno v:
Powder Technology. 415:118081
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e1926335fc11ed21233f24e670cb3237
https://doi.org/10.1016/j.powtec.2022.118081
https://doi.org/10.1016/j.powtec.2022.118081
Publikováno v:
Journal of Food Engineering. 212:298-308
Hygroscopic powders are prone to caking when they are submitted to variations of ambient relative humidity ( RH ) during process, transport and/or storage. The increase of RH above a characteristic threshold induces the formation by direct sorption o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b9fd2a556308106c1e6b23c49ceb630
https://doi.org/10.1016/j.jfoodeng.2017.05.020
https://doi.org/10.1016/j.jfoodeng.2017.05.020
Publikováno v:
Chemical Engineering Science
Chemical Engineering Science, Elsevier, 2019, 195, pp.218-229. ⟨10.1016/j.ces.2018.11.048⟩
Chemical Engineering Science, Elsevier, 2019, 195, pp.218-229. ⟨10.1016/j.ces.2018.11.048⟩
International audience; Undesired agglomeration of powders, known as caking, results in the loss of product quality and is unacceptable in many powder industries. Information on how ambient conditions influence the cake strength is essential to preve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fa769c8c5fe6c21b36eca76101e583f4
https://hal.sorbonne-universite.fr/hal-02017563
https://hal.sorbonne-universite.fr/hal-02017563
Autor:
Julien Dupas, Maria-Isabelle Giardiello, Vincent Meunier, Marina Dupas-Langlet, Sophie Samain, Laurent Forny
Publikováno v:
Journal of Food Engineering.
Building sorption isotherms usually requires several weeks for the samples to equilibrate at different relative humidities. Such experimental durations are very long in view of present industrial timeframes. In this work, we propose a rapid and robus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a0761c8a6d43f4c9bb7e2e63b14399de
https://doi.org/10.1016/j.jfoodeng.2016.03.023
https://doi.org/10.1016/j.jfoodeng.2016.03.023